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12 November 2025 | Story Vuyelwa Nkoi | Photo Supplied
SDG Challenge
Interdisciplinary innovators from the Faculty of Natural and Agricultural Sciences – Njabulo Dlamini, Vuyelwa Nkoi, Hanipher Mili, Gugulethu Nhlapho, and Almaré de Bruin – winners of the 2025 SDG Challenge South Africa.

A dynamic team of students from the University of the Free State (UFS) has secured first place in the 2025 SDG Challenge South Africa – a prestigious competition that unites students and industry partners in addressing real-world issues aligned with the United Nations Sustainable Development Goals (UNSDGs). This outstanding achievement celebrates the creativity, collaboration, and strong commitment of UFS students to building a more sustainable and inclusive future.

Hosted by Soapbox South Africa, the SDG Challenge pairs student teams with industry experts to co-design practical solutions to pressing societal needs. Competing against leading institutions – including the University of Pretoria, University of Zululand, University of Johannesburg, the University of the Witwatersrand, and the University of KwaZulu-Natal – the UFS students distinguished themselves with a community-driven, scalable approach.

The winning UFS team consisted of Almaré de Bruin, Njabulo Dlamini, and Vuyelwa Nkoi from the Department of Sustainable Food Systems and Development, as well as Hanipher Mili and Gugulethu Nhlapho from the Department of Agricultural Economics – reflecting a powerful interdisciplinary collaboration.

 

Innovative Agrihub solution for community sustainability

Partnering with Ivanplats mine, the students developed a holistic solution to reduce food insecurity and promote environmental sustainability in resource-limited communities in Mokopane.

Their innovative project, built around a WhatsApp-based Agrihub, enables agricultural knowledge sharing, market access, and community engagement. The solution included the following:

  • A WhatsApp Agrihub platform for real-time agricultural support
  • An Implementation Manual for community rollout
  • A low-cost irrigation prototype designed for small-scale gardens
  • A scalable model for replication in other communities
  • A final showcase presentation demonstrating its feasibility and long-term impact

To reduce surplus produce waste and create entrepreneurial opportunities, the team also produced value-added products – including pickled beetroot and carrot preserves – in the UFS food lab.

The Agrihub doubles as a community marketplace where residents can sell both fresh produce and recyclables. A R20 subscription fee supports local facilitators and content creators, promoting sustainability and community ownership.

Their project advances multiple UNSDGs, notably Zero Hunger, Responsible Consumption and Production, Climate Action, and Decent Work and Economic Growth.

“This victory is a testament to the calibre of our students and the mentorship they receive,” says Prof JW Swanepoel from the Department of Sustainable Food Systems and Development. “Their innovative thinking and commitment to real-world impact reflect the values of the University of the Free State.”

The UFS team’s success not only underscores their potential as emerging leaders in sustainability, but it also affirms the university’s growing role in driving development and resilience across African communities.

News Archive

Physical Planning lives in recaptured space
2014-06-18

When the Department of Physical Planning decided on a new office premises, the team decided to tackle the project with an overarching theme – recycling.

It is important for Physical Planning to not only dictate to other departments on campus, but to set the example themselves,” says Nico Janse van Rensburg, Director: Physical Planning at the UFS. 

Recaptured space

New office space on campus is simply not available. It was therefore decided to recover space and a store room was identified. “Fortunately, the storage area had ceilings. However, it was dilapidated and was sagging all over. To divert attention from the ceiling, we painted it in a dark colour and the walls white.

“All wiring was also done superficially. It draws the attention away from the uneven surfaces and simplifies work on the wiring. Instead of trying to hide it, we made a focal point of it,” says Janse van Rensburg.

Recycled building materials

Lots of the building material that was used to convert the storage space into offices, was recovered from other building projects on campus. Material that would normally be discarded was utilised creatively to not only serve a practical purpose, but also an aesthetic one.

A laboratory basin was used as wash basin. Remaining parts of granite slabs from other sites were utilised as top for the basin. Existing toilets were also reused. To enhance the atmosphere, new taps in an affordable, but durable range were installed.

Recycled furniture

We rambled through every possible store room to find furniture. Tables were simply sanded and varnished and look better than new. Even the cabinet at the entrance was saved from wind and weather and reused.

Hot and smart

Only one screen wall was built. It was left in raw brick, unplastered and unpainted to contribute to contrasting textures. Existing walls were left painted or unpainted as it was before.

“The environment that was created breaks down several existing perceptions. Such as the perception that everything has to match; everything has to be plastered and painted and many others. This is an example of how different materials can be combined to create a lively environment.

“Staff members have already moved into their new offices and are very satisfied,” says Janse van Rensburg. 

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